This morning, a guest who is arriving tomorrow evening to celebrate an anniversary, couldn't make up her mind on whether she wanted a carrot cake or chocolate cake. She decided on the carrot cake and also ordered chocolate covered strawberries to satisfy her chocolate craving. Not less than 10 minutes ago she emailed me to ask if I would also bake a chocolate cake so that she would have her very own. Absolutely!! Here's the recipe I would like to share with all of you for my favorite chocolate cake that I will be making tomorrow morning.
1 cup unsifted unsweetened cocoa
2 cups boiling water
2 1/2 cups sifted flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 cup butter, room temperature
2 1/2 cups sugar
1 1/2 tsp. vanilla extract
- Preheat oven to 350 degrees. Grease and lightly flour 3 - 9" cake pans.
- In a medium bowl, combine unsweetened cocoa with 2 cups of boiling water and mix with a wire wisk till smooth. Cool completely.
- Sift together flour, baking soda, salt, and baking powder.
- In a large bowl of electric mixer beat butter with sugar at high speed till fluffy. Add eggs one at a time till combined then add vanilla. Beat till light and fluffy about 5 minutes.
- At low speed beat in the flour mixture (in fourths) alternately with the cocoa mixture (in thirds). Begin and end with flour mixture. Do not overbeat.
- Divide evenly into pans and bake for 25-30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans for 10 minutes. Carefully loosen sides with spatula and remove from pans and let cool on racks.
- Whip together 1 cup heavy cream, 1/4 cup unsifted confectioner's sugar and 1 tsp. vanilla extract till stiff.
- Mix thoroughly in 1-quart saucepan 1 cup sugar and 5 Tbs. cornstarch
- Stir in 1 cup boiling water, 2 oz. bittersweet chocolate and 1/2 tsp. salt.
- Cook over medium heat until mixture thickens, stirring frequently. Remove from heat.
- Remove from heat and stir in 4 Tbs. butter and 2 tsp. vanilla extract
- Refrigerate till spreading consistency
Serves 10 - 12